Monday, August 12, 2013

Oven Baked Onion Rings

Oven Baked Onion Rings

Recipe By: M. Koch, Eat What You LovePosted by LDHawke98

1 large sweet onion (about 1 pound) or 2 medium, peeled
6 Tbsp. breadcrumbs
6 Tbsp. finely crushed cornflakes (3/4 cup whole flakes, crushed)
4 tsp. cornmeal
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
Pinch of cayenne pepper
Pinch of black pepper
2 Tbsp. flour
1/2 cup buttermilk or make substitute buttermilk

1. Preheat the oven to 400 degrees. Coat a wire rack with cooking spray and place on top of a baking sheet.

2. Turning the onion onto its side, cut 1-inch thick slices. Gently separate the onion slices into rings.

3. In a wide, shallow bowl, mix together the breadcrumbs, cornflakes, cornmeal, garlic powder, onion powder, salt, cayenne and black pepper.

4. In a small bowl whisk the flour into the buttermilk. Dip each onion ring into the buttermilk mixture and then into the crumb mixture to coat. Place on the wire rack. Repeat the process for all of the onion rings. Spray the onion rings thoroughly with cooking spray (a quick spray of cooking spray while coating will also help the crumbs to stick).

5. Bake for 10 minutes. Flip the onion rings over and bake for an additional 12 minutes, or until crisp and golden brown.

Makes 4 Servings

Per Serving:
Calories = 125; Carbs = 25g; Sugar = 9g; Fat = 2g; Protein = 4g; Fiber = 3g; Cholesterol = 0mg; 
Sodium = 260mg

Friday, July 26, 2013

Cold Potato-Leek Soup

Posted by Crissy Bear
Cold Potato-Leek Soup - (Vichyssoise)

4 leeks -- sliced
1 cup chopped onion
2 tablespoons margarine
4 potatoes
4 cups unsalted chicken broth
1/4 teaspoon mace
2 cups evaporated skim milk
6 tablespoons chives
Freshly-ground black pepper -- to taste

Add leeks and onion to food processor. Chop until fine. Brown leeks and onion in margarine. Peel potatoes and slice finely. Add potatoes, chicken broth and mace. Cook over moderate heat until tender. Cook and then blend in food processor until smooth. Refrigerate.

Before serving, mix in 2 cups evaporated milk. Top each serving (1 cup) with 1 tablespoon chives and season with pepper to taste.

This recipe yields six 1-cup servings.

Nutritional Analysis Per Serving: Calories 295; Fat (grams) 6; Percent calories from fat 18; Percent polyunsaturated 6; Percent saturated 4; Percent monounsaturated 8; Cholesterol (milligrams) 5; Sodium (milligrams) 170; Protein (grams) 17; Carbohydrate (grams) 43; Fiber (grams) 3.

Monday, June 3, 2013

Greek Salad with Shrimp

Shrimp Enchiladas Verde

Shrimp Enchiladas Verde 

by Crissybear

1 pound peeled cooked shrimp (21-25 per pound) -- thawed if frozen, tails removed, diced 
1 cup frozen corn -- thawed 
2 cans chopped green chiles (not drained) -- (4 ounce) 
2 cups canned green enchilada sauce or green salsa -- divided 
12 corn tortillas 
1 can nonfat refried beans -- (15 ounce) 
1 cup reduced-fat shredded cheese -- such as Mexican-style, Monterey Jack or Cheddar 
1/2 cup chopped fresh cilantro 
1 lime -- cut into wedges 

Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray. 

Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes. 

Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil. 

Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges. 

To Prepare Ahead: prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven. 

This recipe serves 6 
PointsPlus™ Value = 

320 calories; 9 g fat (4 g sat, 1 g mono); 136 mg cholesterol; 37 g carbohydrate; 26 g protein; 7 g fiber; 538 mg sodium.

Acocado Hummus with salt and Pepper Jicama Chips

Wednesday, May 1, 2013

Roasted Cauliflower with Parmesan and Bread Crumbs

Roasted Cauliflower with Parmesan and Bread Crumbs
1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh bread crumbs, (I USED GLUTEN FREE BY ALEIA'S)
1/4 cup freshly grated Parmesan (I CONFESS, I DON'T MEASURE AND I'M SURE I USE MORE!!!!)
Salt and pepper to taste
Preheat oven to 400º.
Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like ourS verrrry browned!!!)

From Greg's Skinny Friends

Monday, April 22, 2013

Jalapeño Popper Quiche

Jalapeño Popper Quiche 
Closet Cooking 

Servings: makes 6+ servings 

1 (9 inch) pie shell, pre-baked 
1/2 cup cream cheese, room temperature 
2 jalapenos, diced (seed them is you prefer less heat) 
1/2 cup milk 
1/2 cup cream 
5 large eggs, lightly beaten 
1/2 teaspoon smoked paprika 
1/8 teaspoon salt 
1 jalapeno, sliced 
1/2 cup cheddar cheese, grated 

Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos. 
Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl. 
Pour the eggs into the heated cream while stirring constantly. 
Mix in the paprika and salt. 
Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes. 
Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted